Welcome to The Crown
Upcoming Events at The Crown
🍴 October Special
20% off the food bill!
The small print - excludes our Al a Carte mains
Available all day Tuesday and Wednesday and Thursday Lunchtime
Starts October 1st
Bookings
Bookings can be made by private messaging us on Facebook, emailing us at info@thecrowninnrestaurant.co.uk or by calling us on 01487 824428.
Weekday and Saturday Menus
Aperitifs
Passionfruit Martini: vanilla vodka, Passoa, passionfruit, lime, egg white 10.50
Aperol Spritz: Aperol, prosecco, soda, orange 10.50
Kitchen Nibbles
Homemade focaccia with olive oil and balsamic v 5.50
Honey mustard sausages 4.95
Salt and pepper cashews v 5.95
Moroccan hummus with cranberry, sunflower seeds and warm flatbread v 5.95
Starters
Vegetarian French onion soup with homemade focaccia and butter v 7.50
Spinach and ricotta ravioli with local venison ragu and wild mushrooms 9.50
Butternut arancini with shaved pecorino and crispy sage v 8.25
Pressed confit duck leg with herb crumb and spiced plum compote 8.50
Dill gravadlax with mustard celeriac remoulade 8.25
Mains
Herb crusted lamb rump with dauphinoise potatoes, salsify and wild mushrooms 26.50
Pan seared guinea fowl with mixed bean and chorizo cassoulet, cavolo nero and roasted grapes 22.95
Wild mushroom and thyme grand vol-au-vent with fondant potato and creamed cabbage and leeks v 18.95
Market fish of the day with lyonnaise potatoes, bure blanc sauce, green beans and crispy fried poached egg (Please see specials board for today’s option and price)
8oz sirloin steak with confit hash potato, seasonal greens and peppercorn sauce 34.95
Pub Classics
Battered haddock with hand cut chips, mushy peas, tartare sauce and lemon 17.50
Lincolnshire sausage with mashed potato, seasonal greens and onion gravy 17.50
Bacon and leek suet pudding with mustard and chive mash, tenderstem broccoli, braised red cabbage and gravy 16.50
Parsnip, kale and kidney bean hotpot with seasonal greens and vegetarian gravy v 15.50
Sweet potato, spinach and almond curry with wild rice, flatbread and apricot and mango chutney v 16.50
On the Side 4.95 each
Hand cut chips v
Creamed cabbage and leeks v
Braised red cabbage v
Roasted root veg v
Mashed potato v
Mixed leaf salad v
Seasonal greens v
Lyonnaise potatoes v
Pudding Menu
Fudge tart with caramelised apples, cinnamon ice cream and candied pecans v 8.50
Steamed ginger sponge with vanilla custard and plum jam v 7.75
Tonka bean rice pudding Crème brûlée with blackberry compote v 7.75
Chocolate cremaux with coffee mousse and hazelnut biscuit v 8.75
British cheese with crackers, spiced fig chutney and celery v 12.50 (Please see specials board for today’s option and price)
Vanilla ice cream v 2.50 per scoop
Blackberry ice cream v 2.50 per scoop
Cinnamon ice cream v 2.50 per scoop
Apple sorbet v 2.50 per scoop (Please see specials board for today’s option)
Espresso affogato v 6.50
Espresso and liqueur affogato v (priced as taken)
Tea & coffee 3.50 Speciality coffee 4.00
Liqueur coffee (priced as taken)
The Crown Inn Espresso Martini 12.75
A blend of vodka, coffee liqueur, Cointreau, and espresso coffee
Deluxe White Russian 10.50
Layered vodka, coffee liqueur, Baileys, cream and nutmeg
Dessert Wine 26.25 Bottle / 6.95 100ml
Moscato D’Asti, Palazzina 2015 (Italy)
A nose of intense lemon curd, marmalade, and citrus peel with lightly floral notes. The palate has lots of ripe apricot and acacia honey characters
The Sunday Menus
Aperitifs
Passionfruit Martini: vanilla vodka, Passoa, passionfruit, lime, egg white 10.50
Aperol Spritz: Aperol, prosecco, soda, orange 10.50
Kitchen Nibbles
Homemade focaccia with olive oil and balsamic v 5.50
Honey mustard sausages 4.95
Salt and pepper cashews v 5.95
Moroccan hummus with cranberry, sunflower seeds and warm flatbread v 5.95
Starters
Vegetarian French onion soup with homemade focaccia and butter v 7.50
Spinach and ricotta ravioli with local venison ragu and wild mushrooms 9.50
Butternut arancini with shaved pecorino and crispy sage v 8.25
Pressed confit duck leg with herb crumb and spiced plum compote 8.50
Dill gravadlax with mustard celeriac remoulade 8.25
Mains
Roast sirloin of beef with Yorkshire pudding, seasonal vegetables, roast potatoes and gravy 21.95
Roast loin of pork with apple sauce and crackling, seasonal vegetables, roast potatoes and gravy 19.95
Roast chicken breast with cranberry, sage and onion stuffing, seasonal vegetables, roast potatoes and gravy 19.95
Wild mushroom and thyme grand vol-au-vent with seasonal vegetables, roast potatoes, and vegetable jus v 17.50
Parsnip, kale and kidney bean hotpot with seasonal vegetables, roast potatoes, and vegetable jus v 17.50
Market fish of the day with lyonnaise potatoes, bure blanc sauce and fine green beans (Please see specials board for today’s option and price)
On the Side
Cauliflower and leek cheese with walnut and herb crumb v 5.25
Yorkshire pudding v 1.50
Cranberry, sage and onion stuffing 3.50
The Wine List
Please note we do our best to ensure the menus on the website are up to date,
but sometimes we have to make substitutions and changes at short notice.
Awards and Reviews
